3.2.1.118: prunasin beta-glucosidase
This is an abbreviated version!
For detailed information about prunasin beta-glucosidase, go to the full flat file.
Reaction
Synonyms
beta-glucosidase, hydrolase, prunasin, PH I, PH IIa, PH IIb, Ph691, prunasin hydrolase, prunasin hydrolase isozyme I, prunasin hydrolase isozyme IIa, prunasin hydrolase isozyme IIb
ECTree
3.2.1.118 prunasin beta-glucosidaseAdvanced search results
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results (Source Tissue
Source Tissue on EC 3.2.1.118 - prunasin beta-glucosidase
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SOURCE TISSUE 
ORGANISM
UNIPROT
COMMENTARY 
LITERATURE
SOURCE
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use of a simulated in vitro salivary-gastric-small intestinal digestion model system
additional information
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localization analysis by immunohistochemic method. The staining method using 6-bromo-2-naphthyl-beta-D-glucopyranoside does not distinguish between beta-glycosidases with different substrate specificity, like prunasin and amygdalin hydrolase
Ph691 appears in the tegument and nucellus of the bitter S3067 almond genotype at the beginning of the development period. It appears in the tegument, nucellus and cotyledon in both the bitter and sweet genotypes halfway through the development period, and only in the cotyledon of the bitter and sweet genotypes at the final development stage
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in the sweet genotype, the inner epidermis in the tegument facing the nucellus is rich in cytoplasmic and vacoular prunasin beta-glucosidase activity, whereas in the bitter cultivar, the beta-glucosidase activity in this cell layer is low. In the bitter genotype, prunasin synthesized in the tegument is transported into the cotyledon via the transfer cells and converted into amygdalin in the developing almond seed, whereas in the sweet genotype, amygdalin formation is prevented because the prunasin is degraded upon passage of the beta-glucosidase rich cell layer in the inner epidermis of the tegument
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high activity in the inner epidermis of the tegument of the sweet genotype Ramillete, whereas the bitter cultivar S3067 shows low activity in this cell layer
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amygdalin contents in different genotypes, i.e. cultivars Ramillete, Marcona, Garrigues, and S3067, the content is high in bitter variants such as S3067, and low in sweet variants such as Ramillete, overview
